Avocado Stuffed Baked Chicken

avo chicken.jpg

I’m of the mind that bacon in most any form is a gift straight to humanity. So naturally, I stuffed these chicken breasts full of avocado and wrapped them up in Pancetta!

Pancetta isn’t strictly AIP compliant because it frequently contains bits of cracked peppercorn. If you are in the elimination phase of AIP, I would opt for a straight-up uncured bacon to wrap it in.

Oh, and those little crispy green things? Those would be seared Brussels Sprouts…SO GOOD I ate more than I should have before we even took the pic 😊



•4 pastured chicken breasts, pounded flat

•2 Avocado

•2 Green Onion

•2 tsp fresh lemon juice

•1 tsp Sea Salt, divided

•2 tsp garlic powder, divided

•8-10 slices of Pancetta

•Cilantro as garnish 


1.      Preheat oven to 400 degrees

2.      Lightly oil (olive oil) a glass baking dish

3.      Combine the avocado, green onion, 1 tsp sea salt, 1 tsp garlic powder, and lemon in a bowl until it has a guacamole-like texture

4.      Spread some avocado mixture over each chicken breast (about 1/4 inch layer)

5.      Roll up the chicken breast, tucking the ends in if possible, and sprinkle with remaining sea salt and garlic powder

6.      Wrap each little rolled chicken "packet" in 1-2 slices of pancetta, making sure it covers the whole top and bottom

7.      Bake for 35 minutes, then Broil for another 3-5 to really crisp the pancetta

8.      Garnish with cilantro!



•10-15 large Brussels Sprouts, stemmed

•1 1/2 tsp Sea Salt

•2 tsp Garlic Powder

•2 tbsp Extra Virgin Olive Oil


1.      Slice the Sprouts into thirds lengthwise

2.      Toss in a bowl with the seasonings

3.      Heat the olive oil in a skillet to medium-high (not too hot!)

4.      Drop the Sprouts in and sear on each side until brown

5.      Reduce heat and allow to cook until crisp-tender